2/3 c  Shortening
  1 1/2 ts Salt
  2 2/3 c  Sugar
      3 c  Flour
      4    Eggs
    2/3 c  Water
      1 tb Cinnamon
      3 c  Apples; grate
      2 ts Baking soda
    2/3 c  Raisins
    1/2 tb Baking powder
    2/3 c  Nuts; chop
           Lemon sauce:
      2 tb Cornstarch
      2 tb Butter
    1/2 c  Sugar
  4 1/2 ts Lemon rind; grate fine
           Pn            salt
      2 tb Lemon
      1 c  Boiling water
  Recipe by: -GWEN HUBBARD CMGD13A
      Mix the ingredients together in the order given.
  Sterilize 7 to 9 wide-mouth pint jars and lids. Grease them
  with shortening. Fill the jars half full ane bake on the
  middle rack in the oven. Bake for 45 minutes at 325~. As
  soon as the cake is done, remove the jars from the oven 1
  at a time. Wipe the rim of the jar clean with a cloth and
  put on the hot sterilized lids. Screw down the bands and
  let cool. Important - Do not use small mouth jars. Do not
  add any other ingredients. As the cake cools in the sealed
  jar, it will pull away from the side of the jar and come
  out easily when read to serve.
     Slice and serve with LEMON  SAUCE-  In a pan thoroughly
  stir together the cornstarch, sugar and salt. Gradually
  stir in the boiling water, stirring constantly to keep it
  smooth. Continue stirring and cook over moderate heat until
  boiling. Boil gently for about 20 minutes. Remove from
  heat, add butter, lemon rind and juice. Stir throughly.
  Serve hot over apple cake. Makes 1-1/4 cup.  This sauce is
  thicker and more tart than the usual lemon sauce.
-----